Ingredients
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For the Boxty Pancakes
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1–2 tablespoons vegan Margarine
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scant 1 cup (210 ml) unsweetened Vegan Milk
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scant 1 cup (200 g) cooked mashed Potatoes
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1½ cups (200 g) raw grated Potatoes
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⅓ cup (50 g) plain/all-purpose Flour
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1 teaspoon Sea Salt
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1 teaspoon Baking Powder
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2 Green Onion
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For the 'Bacon'
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2–4 tablespoons Vegetable Oil
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12 oz (350 g) smoky Tempeh
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2 tablespoons Soy Sauce
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To Serve
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7 oz (1 x 200 g) packet of vegan Black Pudding
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14½-oz (1 x 415 g) can baked Beans
Directions
We tend to associate the cooked breakfast as a Full English, but this breakfasting habit is actually as much loved across Ireland, Scotland and Wales too. Each have their own special take and additions. Growing up in an Irish family meant there was a lot of black and white puddings for me as a child, and the beloved boxty pancake! These pancakes make a great alternative to toast, served with heaps of beans on top, or as part of a big cooked breakfast. Vegan black pudding has now become more readily available too and makes a delicious accompaniment.
Steps
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1
Done
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For the boxty pancakes, whisk the melted margarine into the milk and set aside. |
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2
Done
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In a large mixing bowl, add the potatoes, flour, salt and baking powder. Mix to combine well. Next, slowly add the milk mixture. Mix well but be careful not to overmix or the potato will become gluey. Carefully fold in the spring onions/scallions. The batter should be quite thick like lumpy porridge. Set aside. |
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3
Done
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For the ‘bacon’, slice the tempeh into 6 mm/¼ inch thick slices, and lay in a shallow dish. Pour over the soy sauce and leave to marinate for 5–10 minutes. |
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4
Done
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Add 2 tablespoons of the oil to a large frying pan/skillet and place over a medium heat. Add 2–3 generous tablespoons of batter for each pancake, spacing out in the pan to ensure enough room to cook and turn over. Fry each pancake for about 4–5 minutes on each side. The raw potato still needs to cook through, so be careful not to brown too quickly. Lay on a baking sheet and place in a low oven to keep warm while cooking the remaining pancakes. |
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5
Done
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Add a little more oil to the frying pan/skillet, and turn up the heat to medium-high. Add the tempeh slices and fry for 3–4 minutes on each side until starting to crisp and brown at the edges. If using black pudding, this can be cooked in the same pan. Slice thickly and fry according to instructions. Lay the tempeh and black pudding on paper towels to drain. |
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6
Done
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To serve, place a couple of pancakes onto each plate and top with several big spoonfuls of baked beans. Lay the bacon rashers on top. For this dish, I like to chop or crumble the black pudding (if using) into bite-sized pieces and scatter over the top. Serve immediately. |
